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NEWS JANUARY 2014
The SDFRC Operational Advisory Committee (OAC) held it’s Annual Meeting in Schaub Hall, home to the
Food, Bioprocessing and Nutrition Sciences (FBNS) Department at North Carolina State University on August
14-15, 2013. It was a chance for the Center to highlight and celebrate 25 years that the center has been op-erating.
The OAC was represented by industry members from Agropur, Cabot Cheese, Chr. Hansen, Daisy Brand,
Darigold, Davisco, DSM Food Specialties, Dupont, General Mills, Glanbia, Grande Cheese, Ingredion, Kraft,
Land O’Lakes, Milk Specialties, Schreiber Foods and US Dairy Export Council. Joel Cook and Jamison Van-den
Einde from Hydrite Chemical Co, Amber Sherer from Grassland Dairy, Chao Wu from Hilmar Cheese,
Steve Wright from GEA Process Engineering, Steve Hess from Hershey, Tom Kozel and Tomas Salvador
from Arkema attended as guests. Dr. Sam Chang came to represent Mississippi State University (MSU) and
Tim Stubbs attended for Dairy Research Institute (DRI).
Tim Stubbs from DRI presented an overview of Dairy Research Institute’s mission and key strategies. He
highlighted the product research focus areas of work. Dr. Sam Chang gave an overview of the Dairy Program
at MSU and Zee Haque from MSU talked about some dairy research activities there. Gary Cartwright pre-sented
an overview of the dairy processing capabilities at the NC State Dairy Enterprise System. He re-vealed
the new projects underway at the Dairy Enterprise farm including the new Public Education Building
coming in 2014. He explained the plans and vision for the future of the Dairy Plant. Dr MaryAnne Drake pre-sented
updates for the Sensory Applications Laboratory and outlined the goals and successes of the Sensory
Service Center. SDFRC Investigators, Drs. MaryAnne Drake and Allen Foegeding presented progress re-ports
on the currently funded projects running through the center from DRI as well as Helen Joyner represent-ing
Dr. Chris Daubert’s research project. Representing Dr. Todd Klaenhammer’s research program, Dr. Jun
Goh, Kurt Selle and Brant Johnson presented progress reports on the currently funded enhancement pro-jects.
Newest Members
We are delighted to welcome four new companies
joining the Operational Advisory Committee of the
SDFRC this past year. These included The Hershey
Company, Chr. Hansen, Hilmar Cheese Company
and Milk Specialties Global. Two of these are high-lighted
below.
Hilmar Ingredients
Hilmar Cheese Company, founded in 1984, is a pri-vately
held corporation owned by 11 dairy families.
More than 1,200 employees process high-quality
cheese and whey ingredients from its facilities in
California and Texas. Cheese customers include
supermarkets, food service, and national brands;
and whey ingredient customers include many of the
world’s food and beverage manufacturers. Operat-ing
within a framework of environmental sustainabil-ity,
100 % of the water used on-site is reclaimed for
irrigation. The company improves the communities
in which it operates through support of education,
local activities, and food
bank programs. From
the shredded cheese in
tacos to the whey pro-tein
and lactose in
infant formula, Hilmar
Cheese Company and
its division, Hilmar In-gredients,
deliver the promise of dairy to consumers
around the world.
www.hilmarcheese.com
www.hilmaringredients.com
Dr. Chao Wu will be representing Hilmar as a mem-ber
of the Operational Advisory Committee. Chao
has been working in the dairy industry for the past
25 years, mainly on the development of dairy protein
based food ingredients for nutritional and functional
applications. Chao is currently the R&D Director at
Hilmar Ingredients, a division of Hilmar Cheese
Company.
The Hershey Company
The Hershey Company (NYSE: HSY) is the largest
producer of quality chocolate in North America and
a global leader in chocolate and sugar confection-ery.
Headquartered in Hershey, Pennsylvania, The
Hershey Company has operations throughout the
world with more than 12,000 employees. With reve-nues
of more than $6 billion, Hershey offers many
iconic brands such as Hershey’s, Reese’s, Her-shey’s
Kisses, Kit Kat, Twizzler and Ice Breakers.
For more than 100 years, The Hershey Company
has been a leader in making a positive difference in
the communities where people live, work and do
business. The Milton Hershey School, established
by the company's founder in 1909, provides a nur-turing
environment, quality education, housing, and
medical care at no cost to children in social and fi-nancial
need. The School is administered by the
Hershey Trust Company, Hershey’s largest share-holder,
making the students of Milton Hershey
School direct beneficiaries of Hershey’s success
Steve Hess will be representing
the Hershey Company as a
member of the Operational Advi-sory
Committee. Steve began
his food industry career working
in the area of fermented dairy
products, developing starter cul-tures
as well as hydrocolloid and
emulsifier systems for yogurt,
fresh cheese, and dairy beverages. Since join-ing
The Hershey Company 12 years ago, he has
worked in dairy ingredient research and international
product development roles, and currently leads the
teams responsible for upstream technology develop-ment
for the Sweets and Refreshment and Adjacen-cies
business units. Steve holds a BS in biology
from Juniata College, a MS in Food Science from
Penn State, and a PhD in Food Process Engineer-ing
from ETH Zurich.
Page 2
Mary Anne Drake has been
awarded the 2013 Julius Bauerman
Lectureship Award. This award,
began in 1975 as the Philadelphia
Section Lectureship Award. It is pre-sented
each year to a scientist who
has made significant advancements
in food science and technology.
MaryAnne Drake also received the 2013 Research
and Development Award for impacting the dairy
food industry, both nationally and globally, by lead-ing
a comprehensive and unique research program
on dairy foods flavor. The award is given to honor
an IFT member or team of members who have
made a recent, significant research and develop-ment
contribution to the understanding of food sci-ence,
food technology, or nutrition.
Ken Swartzel received IFT’s highest
award, the Nicholas Appert Award,
for his research and development
results, methods and techniques
which have transcended the
boundaries of the food industry and
are being applied in high technology
industries, for his lifetime dedication
of teaching and mentoring and for mapping the field
of Food Technology by being well-recognized
throughout the world.
Todd Klaenhammer is Co-Chief Edi-tor
of the Annual Review of Food
Science and Technology.
Allen Foegeding is Chief Editor for
the Journal of Food Science
IFT Awards
Poster Competition
Curtis Park 1st place dairy foods
Kristin Frankowski 3rd place dairy foods
Echo Li Finalist
Pangborn Sensory Oral Competition
Sue Jervis 1st Place
ADSA Dairy Foods Poster Competition
Curtis Park 2nd place
Matt Jervis Finalist
Echo Li Finalist
Other Awards
Gary Cartwright received the “Epsilon Sigma PHI
Friend of Extension” award
Brian Farkas received the 2013 NACTA Teaching
Award of Merit
Suzanne Goodell was named “CALS Outstanding
Teacher” and NC State Alumni Association
“Outstanding Teacher”.
Lee-Ann Jaykus received Purdue University’s
award for “Outstanding Food Science Alumna”
Josip Simunovic was named the 2012 Innovator
of the Year for NC State, Office of Technology
Transfer.
Keith Harris was named a NACTA Teaching Fel-low.
Gary Cartwright was given the “CALS Out-standing
Staff Member” award.
Beth King received the “Pride of the Wolfpack”
Award
Lisa Gordon received the “Pride of the Wolfpack”
Award
Brian Farkas was elected as an IFT Fellow while
a professor at NCSU. He is now Department
Head of Food Scienc at Purdue University
Page 3
Awards
Lab News
Dr. Rodolphe Barrangou
This past year the Food, Bioprocess-ing
and Nutrition Science Department
welcomed Dr. Rodolphe Barrangou as
an Associate Professor. Rodolphe is
an NC State alumnus earning his mas-ters
in Food Science in 2000 and his
PhD in Genomics in 2004. He also
earned his MBA in 2011 from the Uni-versity
of Wisconsin. He is an Adjunct
Faculty member of the Department of Food Science
at Penn State. He worked in industry for over eight
years in Research and Development at Danisco &
DuPont.
His laboratory is focusing on the biology and genet-ics
of CRISPR-Cas immune systems in bacteria.
Using microbiology, molecular biology and genom-ics.
They study the functions of CRISPR-Cas sys-tem
in beneficial bacteria and starter cultures, and
develop applications for genotyping, genome editing
and enhancing phage resistance in industrial cul-tures.
The Barrangou Lab
Allie Briner is an M.S. student from
Alpharetta, Georgia who is working
on using the CRISPR-Cas system
to develop genotyping techniques
for various lactobacilli and other
relevant food bacterial strains. She
received her degree from the Uni-versity
of Georgia in Food Science
(May 2013)
The Daubert Lab
Dr. Helen Joyner has left Chris
Daubert’s lab to take a position with
the School of Food Science at the Uni-versity
Idaho. She will be teaching
Food Engineering. Her goal for the
class and students is to create an en-vironment
that is current and interac-tive.
She wants students to leave the
class with an appreciation and understanding for
food engineers on what they do and how they do it.
The Klaenhammer Lab
Brant Johnson is a PhD student from
Greensboro, NC. His research is
involved with identifying and charac-terizing
surface-layer associated pro-teins
in microorganisms, specifically
the probiotic bacterium Lactobacillus
acidophilus NCFM. He is using inte-grated
genomics and proteomics to
investigate how these proteins are involved in sev-eral
probiotic mechanisms, such as survival of gas-trointestinal
transit and beneficial modulation of the
host mucosal immune system. He received his B.S.
degree in 2011 from NCSU in Biological Sciences.
Kurt Selle has been awarded the
Dannon Yogurt and Probiotics Fel-lowship
for the 2013-2014 academic
year. Dannon Yogurt and Probiotics
Fellowship Program awards one col-lege
senior or graduate student who
excels in science and has an interest
in probiotics and/or yogurt. Kurt
wrote the grant to get this fellowship
and is selected to receive a scholarship of $25,000.
Page 4
The Drake Lab
Dr. Mary Anne Drake presented at the ASEAN con-ference
in Singapore in Sept and spent a week re-viewing
sensory programs in Ireland in November.
The Sensory Applications Laboratory has expanded
to accommodate therecent partnership with
McDonalds. Several new companies worked with
the Application Lab on products from muffins to
steaks to plastic packing materials. The Sensory
Center launched a new website:
http://projects.cals.ncsu.edu/fbns/ssc/
They have added a UPLC with ELSD detector
(phospholipid analysis), another new GCMS and
Microthermics UHT unit to their lab. These acquisi-tions
will bring new research activities as well as
new client services. Additionally, their Raleigh data-base
now has >6500 consumers and their Orlando,
FL and Dallas, TX databases are now officially us-able
with >1000 consumers in each.
The Drake Lab bids farewell to several members
this year. We wish them the best!
Lakendra Shepherd, MS now at Ingredion in NJ
Jamie Kang, PhD now at Altria, Richmond, VA
Rachel Campbell, PhD now at Kraft Ingredients,
Memphis TN
Aaron Fox, MS now at Kraft Ingredients, Chicago, IL
Kristin Frankowski, MS now at Fona, Chicago, IL
Curtis Park also received his MS degree but is stay-ing
with us for a PhD.
The Klaenhammer Lab
Dr. Todd Klaenhammer was invited to talk at the
New York Academy of Science in June 2013 on
Probiotics, Prebiotics and the Host Microbiome:
The Science of Translation on the “Impact of Short
Chain Galactooligosaccharide on the Human Mi-crobiome
and Symptoms of Lactose- intolerant
Individuals”.
Todd Klaenhammer presented the
opening lecture for the Society for Ap-plied
Microbiology Meeting, 2013 Sum-mer
Conference, on “Genomic Insights
of Starter and Probiotic Lactic Acid
Bacteria”, Cardiff, UK July, 2013.
The Foegeding Lab
Huiying (Jen) Lu (Ph.D. student)
presented a poster at the 2013 Insti-tute
of Food Technologists Annual
Meeting titled - Spray drying func-tional
whey protein aggregates.
She started at Frito-Lay in January
of 2014 in research and develop-ment.
Allen Foegeding gave an invited talk on “A mate-rial
science approach to understanding structure –
texture relationships in cheese” at the 2013 Insti-tute
of Food Technologists Annual Meeting in July.
He also was an invited speaker at the 10th Interna-tional
Conference on Food Science in Technology
in Wuxi, China. His talk was titled “Controlled ag-gregation
of whey proteins to form meso-structures
for specific functional properties.”
Lab News
Page 5

NEWS JANUARY 2014
The SDFRC Operational Advisory Committee (OAC) held it’s Annual Meeting in Schaub Hall, home to the
Food, Bioprocessing and Nutrition Sciences (FBNS) Department at North Carolina State University on August
14-15, 2013. It was a chance for the Center to highlight and celebrate 25 years that the center has been op-erating.
The OAC was represented by industry members from Agropur, Cabot Cheese, Chr. Hansen, Daisy Brand,
Darigold, Davisco, DSM Food Specialties, Dupont, General Mills, Glanbia, Grande Cheese, Ingredion, Kraft,
Land O’Lakes, Milk Specialties, Schreiber Foods and US Dairy Export Council. Joel Cook and Jamison Van-den
Einde from Hydrite Chemical Co, Amber Sherer from Grassland Dairy, Chao Wu from Hilmar Cheese,
Steve Wright from GEA Process Engineering, Steve Hess from Hershey, Tom Kozel and Tomas Salvador
from Arkema attended as guests. Dr. Sam Chang came to represent Mississippi State University (MSU) and
Tim Stubbs attended for Dairy Research Institute (DRI).
Tim Stubbs from DRI presented an overview of Dairy Research Institute’s mission and key strategies. He
highlighted the product research focus areas of work. Dr. Sam Chang gave an overview of the Dairy Program
at MSU and Zee Haque from MSU talked about some dairy research activities there. Gary Cartwright pre-sented
an overview of the dairy processing capabilities at the NC State Dairy Enterprise System. He re-vealed
the new projects underway at the Dairy Enterprise farm including the new Public Education Building
coming in 2014. He explained the plans and vision for the future of the Dairy Plant. Dr MaryAnne Drake pre-sented
updates for the Sensory Applications Laboratory and outlined the goals and successes of the Sensory
Service Center. SDFRC Investigators, Drs. MaryAnne Drake and Allen Foegeding presented progress re-ports
on the currently funded projects running through the center from DRI as well as Helen Joyner represent-ing
Dr. Chris Daubert’s research project. Representing Dr. Todd Klaenhammer’s research program, Dr. Jun
Goh, Kurt Selle and Brant Johnson presented progress reports on the currently funded enhancement pro-jects.
Newest Members
We are delighted to welcome four new companies
joining the Operational Advisory Committee of the
SDFRC this past year. These included The Hershey
Company, Chr. Hansen, Hilmar Cheese Company
and Milk Specialties Global. Two of these are high-lighted
below.
Hilmar Ingredients
Hilmar Cheese Company, founded in 1984, is a pri-vately
held corporation owned by 11 dairy families.
More than 1,200 employees process high-quality
cheese and whey ingredients from its facilities in
California and Texas. Cheese customers include
supermarkets, food service, and national brands;
and whey ingredient customers include many of the
world’s food and beverage manufacturers. Operat-ing
within a framework of environmental sustainabil-ity,
100 % of the water used on-site is reclaimed for
irrigation. The company improves the communities
in which it operates through support of education,
local activities, and food
bank programs. From
the shredded cheese in
tacos to the whey pro-tein
and lactose in
infant formula, Hilmar
Cheese Company and
its division, Hilmar In-gredients,
deliver the promise of dairy to consumers
around the world.
www.hilmarcheese.com
www.hilmaringredients.com
Dr. Chao Wu will be representing Hilmar as a mem-ber
of the Operational Advisory Committee. Chao
has been working in the dairy industry for the past
25 years, mainly on the development of dairy protein
based food ingredients for nutritional and functional
applications. Chao is currently the R&D Director at
Hilmar Ingredients, a division of Hilmar Cheese
Company.
The Hershey Company
The Hershey Company (NYSE: HSY) is the largest
producer of quality chocolate in North America and
a global leader in chocolate and sugar confection-ery.
Headquartered in Hershey, Pennsylvania, The
Hershey Company has operations throughout the
world with more than 12,000 employees. With reve-nues
of more than $6 billion, Hershey offers many
iconic brands such as Hershey’s, Reese’s, Her-shey’s
Kisses, Kit Kat, Twizzler and Ice Breakers.
For more than 100 years, The Hershey Company
has been a leader in making a positive difference in
the communities where people live, work and do
business. The Milton Hershey School, established
by the company's founder in 1909, provides a nur-turing
environment, quality education, housing, and
medical care at no cost to children in social and fi-nancial
need. The School is administered by the
Hershey Trust Company, Hershey’s largest share-holder,
making the students of Milton Hershey
School direct beneficiaries of Hershey’s success
Steve Hess will be representing
the Hershey Company as a
member of the Operational Advi-sory
Committee. Steve began
his food industry career working
in the area of fermented dairy
products, developing starter cul-tures
as well as hydrocolloid and
emulsifier systems for yogurt,
fresh cheese, and dairy beverages. Since join-ing
The Hershey Company 12 years ago, he has
worked in dairy ingredient research and international
product development roles, and currently leads the
teams responsible for upstream technology develop-ment
for the Sweets and Refreshment and Adjacen-cies
business units. Steve holds a BS in biology
from Juniata College, a MS in Food Science from
Penn State, and a PhD in Food Process Engineer-ing
from ETH Zurich.
Page 2
Mary Anne Drake has been
awarded the 2013 Julius Bauerman
Lectureship Award. This award,
began in 1975 as the Philadelphia
Section Lectureship Award. It is pre-sented
each year to a scientist who
has made significant advancements
in food science and technology.
MaryAnne Drake also received the 2013 Research
and Development Award for impacting the dairy
food industry, both nationally and globally, by lead-ing
a comprehensive and unique research program
on dairy foods flavor. The award is given to honor
an IFT member or team of members who have
made a recent, significant research and develop-ment
contribution to the understanding of food sci-ence,
food technology, or nutrition.
Ken Swartzel received IFT’s highest
award, the Nicholas Appert Award,
for his research and development
results, methods and techniques
which have transcended the
boundaries of the food industry and
are being applied in high technology
industries, for his lifetime dedication
of teaching and mentoring and for mapping the field
of Food Technology by being well-recognized
throughout the world.
Todd Klaenhammer is Co-Chief Edi-tor
of the Annual Review of Food
Science and Technology.
Allen Foegeding is Chief Editor for
the Journal of Food Science
IFT Awards
Poster Competition
Curtis Park 1st place dairy foods
Kristin Frankowski 3rd place dairy foods
Echo Li Finalist
Pangborn Sensory Oral Competition
Sue Jervis 1st Place
ADSA Dairy Foods Poster Competition
Curtis Park 2nd place
Matt Jervis Finalist
Echo Li Finalist
Other Awards
Gary Cartwright received the “Epsilon Sigma PHI
Friend of Extension” award
Brian Farkas received the 2013 NACTA Teaching
Award of Merit
Suzanne Goodell was named “CALS Outstanding
Teacher” and NC State Alumni Association
“Outstanding Teacher”.
Lee-Ann Jaykus received Purdue University’s
award for “Outstanding Food Science Alumna”
Josip Simunovic was named the 2012 Innovator
of the Year for NC State, Office of Technology
Transfer.
Keith Harris was named a NACTA Teaching Fel-low.
Gary Cartwright was given the “CALS Out-standing
Staff Member” award.
Beth King received the “Pride of the Wolfpack”
Award
Lisa Gordon received the “Pride of the Wolfpack”
Award
Brian Farkas was elected as an IFT Fellow while
a professor at NCSU. He is now Department
Head of Food Scienc at Purdue University
Page 3
Awards
Lab News
Dr. Rodolphe Barrangou
This past year the Food, Bioprocess-ing
and Nutrition Science Department
welcomed Dr. Rodolphe Barrangou as
an Associate Professor. Rodolphe is
an NC State alumnus earning his mas-ters
in Food Science in 2000 and his
PhD in Genomics in 2004. He also
earned his MBA in 2011 from the Uni-versity
of Wisconsin. He is an Adjunct
Faculty member of the Department of Food Science
at Penn State. He worked in industry for over eight
years in Research and Development at Danisco &
DuPont.
His laboratory is focusing on the biology and genet-ics
of CRISPR-Cas immune systems in bacteria.
Using microbiology, molecular biology and genom-ics.
They study the functions of CRISPR-Cas sys-tem
in beneficial bacteria and starter cultures, and
develop applications for genotyping, genome editing
and enhancing phage resistance in industrial cul-tures.
The Barrangou Lab
Allie Briner is an M.S. student from
Alpharetta, Georgia who is working
on using the CRISPR-Cas system
to develop genotyping techniques
for various lactobacilli and other
relevant food bacterial strains. She
received her degree from the Uni-versity
of Georgia in Food Science
(May 2013)
The Daubert Lab
Dr. Helen Joyner has left Chris
Daubert’s lab to take a position with
the School of Food Science at the Uni-versity
Idaho. She will be teaching
Food Engineering. Her goal for the
class and students is to create an en-vironment
that is current and interac-tive.
She wants students to leave the
class with an appreciation and understanding for
food engineers on what they do and how they do it.
The Klaenhammer Lab
Brant Johnson is a PhD student from
Greensboro, NC. His research is
involved with identifying and charac-terizing
surface-layer associated pro-teins
in microorganisms, specifically
the probiotic bacterium Lactobacillus
acidophilus NCFM. He is using inte-grated
genomics and proteomics to
investigate how these proteins are involved in sev-eral
probiotic mechanisms, such as survival of gas-trointestinal
transit and beneficial modulation of the
host mucosal immune system. He received his B.S.
degree in 2011 from NCSU in Biological Sciences.
Kurt Selle has been awarded the
Dannon Yogurt and Probiotics Fel-lowship
for the 2013-2014 academic
year. Dannon Yogurt and Probiotics
Fellowship Program awards one col-lege
senior or graduate student who
excels in science and has an interest
in probiotics and/or yogurt. Kurt
wrote the grant to get this fellowship
and is selected to receive a scholarship of $25,000.
Page 4
The Drake Lab
Dr. Mary Anne Drake presented at the ASEAN con-ference
in Singapore in Sept and spent a week re-viewing
sensory programs in Ireland in November.
The Sensory Applications Laboratory has expanded
to accommodate therecent partnership with
McDonalds. Several new companies worked with
the Application Lab on products from muffins to
steaks to plastic packing materials. The Sensory
Center launched a new website:
http://projects.cals.ncsu.edu/fbns/ssc/
They have added a UPLC with ELSD detector
(phospholipid analysis), another new GCMS and
Microthermics UHT unit to their lab. These acquisi-tions
will bring new research activities as well as
new client services. Additionally, their Raleigh data-base
now has >6500 consumers and their Orlando,
FL and Dallas, TX databases are now officially us-able
with >1000 consumers in each.
The Drake Lab bids farewell to several members
this year. We wish them the best!
Lakendra Shepherd, MS now at Ingredion in NJ
Jamie Kang, PhD now at Altria, Richmond, VA
Rachel Campbell, PhD now at Kraft Ingredients,
Memphis TN
Aaron Fox, MS now at Kraft Ingredients, Chicago, IL
Kristin Frankowski, MS now at Fona, Chicago, IL
Curtis Park also received his MS degree but is stay-ing
with us for a PhD.
The Klaenhammer Lab
Dr. Todd Klaenhammer was invited to talk at the
New York Academy of Science in June 2013 on
Probiotics, Prebiotics and the Host Microbiome:
The Science of Translation on the “Impact of Short
Chain Galactooligosaccharide on the Human Mi-crobiome
and Symptoms of Lactose- intolerant
Individuals”.
Todd Klaenhammer presented the
opening lecture for the Society for Ap-plied
Microbiology Meeting, 2013 Sum-mer
Conference, on “Genomic Insights
of Starter and Probiotic Lactic Acid
Bacteria”, Cardiff, UK July, 2013.
The Foegeding Lab
Huiying (Jen) Lu (Ph.D. student)
presented a poster at the 2013 Insti-tute
of Food Technologists Annual
Meeting titled - Spray drying func-tional
whey protein aggregates.
She started at Frito-Lay in January
of 2014 in research and develop-ment.
Allen Foegeding gave an invited talk on “A mate-rial
science approach to understanding structure –
texture relationships in cheese” at the 2013 Insti-tute
of Food Technologists Annual Meeting in July.
He also was an invited speaker at the 10th Interna-tional
Conference on Food Science in Technology
in Wuxi, China. His talk was titled “Controlled ag-gregation
of whey proteins to form meso-structures
for specific functional properties.”
Lab News
Page 5